Narikatsu
2024 4 Street SW Calgary AB T2S 1W3 · Food - General
4 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Both quat sanitizer buckets were tested and 0ppm was detected. The sanitizer at the dispenser was tested and 200ppm was detected. The sanitizer buckets were dumped and replaced at the time of the inspection. Please ensure the dispenser is run prior to filling the buckets to ensure the concentrate is able to fill the line and properly mix with the water. Please also ensure staff are testing the sanitizer with the test strips to ensure it is mixed properly (200ppm).
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The plastic wrap on the bamboo rolling mats is only being changed once at the end of the day. The plastic wrap must be replaced every 2 hours and each time there is contact with a different species of raw fish.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bowl was being used as a bulk scoop for dry ingredients. Please ensure that all bulk scoops are equipped with a handle to protect from cross-contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel available at the east hand wash sink. Facility did not have any paper towels available to fill the dispenser.Ensure that adequate paper towels are available. All paper towel dispensers must be stocked with paper towels at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- There were no paper towels available in either washroom. Napkins were being used.Stock washroom paper towel dispensers with paper towels.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Initial Inspection
0 infractions
- Demand Inspection
8 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The drain plugs available did not hold water in the sinks.Obtain two well-fitting drain plugs for the two compartment sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The residual concentration of chlorine at the dish level during the sanitize cycle measured between 10-50 ppm.Residual chlorine concentration at the dish level during the sanitize cycle must measure 100 ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available for use.Obtain chlorine test strips to verify the residual concentration of chlorine at the dish level for the dishwasher.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a hole in the wall on the west side of the back food preparation/dishwashing area, close to the dry food storage shelf.Repair the hole in the wall. Ensure that the wall is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a damaged area of wall on the south side of the facility on the dividing wall between the cookline and the back kitchen.Repair the damaged wall. Ensure the wall is smooth, non-absorbent to moisture, easily cleanable, and constructed of materials intended for the purpose.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- It is unknown when the last time the grease trap was cleaned out. Records could not be located. Either obtain grease trap records and confirm that the grease trap service is up to date, or have the grease interceptor cleaned out.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors in hard to reach areas (corners and edges) had grease and soil accumulation.Clean floors in hard to reach areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some walls have soil, grease, and food debris accumulation.Clean walls in the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?